Fermented Vegetables {review}

Fermented foods form an important part of all traditional diets, and are valuable for building and maintaining gut health — which, in turn, influences the health of virtually every part of the body. And few resources provide as extensive a variety of ferments as Kirsten & Christopher Shockey’s Fermented Vegetables, now in an updated 10th-anniversary edition.

Fermented Vegetables

Fermented Vegetables consists of three overall sections, with the second comprising the bulk of the book. The first section — technically in two parts — talks about the basics of fermentation. This explains the “how and why” of fermenting vegetables and describes the basic techniques, which are fundamental to the rest of the book.

The second section is where this book really shines; spanning 225 pages, it’s an A-Z compendium of fermentation recipes for everything from artichokes to zucchini. Most of these are what we think of as “vegetables,” although there are a few fruits and herbs in the mix.

I can’t even begin to imagine just how many ferments the Shockeys must have made over the years, because these entries are packed with information! They tell you a little about the vegetable itself, provide some information about how they “handle” in a ferment and what they’re good or not good for, and then include specific recipes. In many cases there are also ideas for variations or ways you can use the recipe as a starting point to branch out on your own.

In case that wasn’t already enough, the section is also interspersed with added bits of information, tips for making use of castoff parts, etc.

The final section of the book is about incorporating ferments into your actual diet, which is something many new fermenters struggle with.

Packed

Fermented Vegetables is a treasure trove of a book packed full of useful information. For this reason, I definitely recommend it as an addition to your library.

However, for the same reason, it isn’t the very first book I’d recommend for newbies. Although the first section of the book contains everything you need to know about how to ferment vegetables, book is overall so full of information that in my opinion it’s a little overwhelming for those totally new to the fermentation world. Obviously, it also only covers veggies, so it doesn’t include other ferments like yogurt, kefir, or kombucha.

My top pick for complete beginners is Real Food Fermentation, which covers a wider variety of fermentation types, but also stays pretty basic so it feels less scary. But as soon as you get somewhat comfortable with the basics, I recommend diving into this one to expand your repertoire, because it’s so much easier to incorporate fermented veggies into your overall diet if you have variety, and the Shockeys make it very easy to branch out without fear of messing something up.

Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen